Stir-fry of mushrooms and carrots

Stir-fry is an Asian technology for fast frying products. Traditionally stir-fried dishes are fried in a special frying pan — wok, but at home it can be replaced with a cast-iron frying pan. The fire must be very strong.

In order to make products roasted, and not stewed, it is better to cook no more than 2-3 servings at a time.

List of required products:

• 200 g of mushrooms;
• 1 large carrot;
• garlic — 2 cloves;
• 2 cm of ginger root;
• 2 stalks of green onion;
• 2-3 tbsp. vegetable oil (peanut or corn);
• 1/2 tsp. sesame oil;
• 2 tbsp. of soy sauce;
• 2 tbsp. rice vinegar.

Begin to cook

1. Oyster mushrooms are cleaned and cut into strips.
2. Peel the carrots, cut them into pieces of 5 cm high and cut them along into 3 mm thick plates and then into thin straws.
3. Peel the garlic and ginger, which should be chopped finely. Green onions are cut diagonally with feathers.
4. Preheat the wok over high heat. Pour inside the vegetable oil and warm it well. Put garlic and ginger in the wok and fry for 1 minute, stirring constantly.
5. Put the carrots and, stirring constantly, fry for 2 minutes. Add oyster mushrooms and cook for 3 minutes more.
6. Pour inside soy sauce and rice vinegar, fry for another 1 minute. Add the green onions and sesame oil. Stir and remove the wok from the fire.